Description
A delightful twist on comfort food, this Dump-and-Bake Chicken Alfredo Casserole combines tender chicken, creamy Alfredo sauce, and pasta for a dish that’s simple, delicious, and perfect for any weeknight.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 12 ounces penne pasta
- 2 cups Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup broccoli florets (optional)
- Salt and pepper, to taste
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked chicken, uncooked penne pasta, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Mix well.
- If using, add broccoli florets and mix again.
- Pour the mixture into a greased 9×13-inch baking dish.
- Top with shredded mozzarella and grated Parmesan cheese.
- Cover with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 15-20 minutes, until cheese is melted and lightly browned.
- Allow to cool for a few minutes before serving.
Notes
Feel free to customize with additional veggies or spices. Leftovers can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg